r/chinesefood • u/Toros_Mueren_Por_Mi • 2d ago

I Cooked Made Twice Cooked Pork for the first time!!

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Twice cooked pork has always been my favorite, I grew up eating it at my local restaurants and it's usually the first thing I order at a new place so I can judge them lol. I can't read Chinese but I think I bought the correct kind of doubanjiang for it. I used pressure cooker for the pork belly and tried to follow the Woks of Life recipe to the letter.

Anyway I think it came out delicious, maybe not restaurant quality but a hell of a lot cheaper. Made some poached gai lan in coconut broth on the side, everything was great!

151 Upvotes

98% Upvoted

22 comments sorted by

14

u/brrkat 2d ago

Good effort, but I have to say that the hallmark of twice cooked pork is that it's a "dry" dish, meaning that there should only be a pool of red oil when you plate it, but no sauce. The bean paste and soy sauce should be fried so that most of the moisture is driven off and the flavor coats the pork.

Yours looks quite saucey for some reason, which suggests excess moisture coming from somewhere. It could be your heat was not high enough or the pan was overcrowded and things started steaming. Your pork slices are a little bit thick, too, which isn't a problem, but you may need to fry them for longer because of that.

Next time you make it i bet it will be even better.

3

u/Toros_Mueren_Por_Mi 2d ago

Yes I intentionally left it saucy bc I was afraid of burning it, I may also have added a bit too much xiaoxing wine. I've got a bunch of belly left, enough for the week so I'm gonna keep messing with the technique and see how it comes out lol. I also use a regular skillet, not a wok, but I can also see how that would change the process as well. And yes I ended up crying the pork like 2-3 mins on each side and tossed some oyster mushrooms in there as well

3

u/Bolly_Eggs 1d ago

Watch chef Wang's the ultimate double cooked pork. excellent video on how it's done in restaurants

3

u/Stiles_Stiles 2d ago

Yes, that's the correct doubanjiang for this dish!

3

u/duab23 2d ago

For me? Little more rendered down

0

u/Toros_Mueren_Por_Mi 2d ago

Ah you like the sauce to stick, fair I was just afraid of burning it 

2

u/duab23 2d ago

Slow cook, leave some pieces out for the look of it

3

u/Silver-Macaw 2d ago

Looks incredibly juicy

2

u/four1twoguy 2d ago

Give me all plate! Extra sauce is fine with me

2

u/Yi-Lin_ 2d ago

Come here with my owl bowl and chopsticks

2

u/capybara_canusa07 1d ago

I thought it was mackerel 😅

2

u/livadeth 1d ago

I think it looks very good. Like you, and now my adult kid, I judge a new Chinese restaurant by their twice cooked pork.

2

u/Bolly_Eggs 1d ago

One of the few dishes you don't want your wok screaming hot.

4

u/bobthebobbober 2d ago

This looks like a perfect dish to me, but I do appreciate the comments about it traditionally being more dry. I’d be happy to eat either I think ! Nicely done

1

u/Toros_Mueren_Por_Mi 2d ago

Thanks! :)

3

u/bobthebobbober 2d ago

Actually I noticed you cook many dishes from different culinary thingies, are you on a culinary journey by chance ? Which I entirely appreciate as I have been and am ! It’s such a delight to try to cook authentic dishes, and along the way we learn some interesting cooking tricks as well

3

u/Toros_Mueren_Por_Mi 1d ago

Aw I'm touched that you noticed 🥹

I just like to cook as a hobby and challenge myself with whatever I find interesting. I'm Mexican so that's where my home stuff is but Chinese food has always been a comfort to me growing up, bc it was relatively cheap and plentiful, and I love the idea of the buffet style variety. I don't fully concentrate on doing things the traditional way bc I know I'm not going to beat someone else at their own game, as long as I get it close it's usually good enough for me. What sort of food do you like?